Flourless Chocolate Cake

By Peggie

Ingredients

• Vanilla Porter Ice Cream:
• 1 lb (500 g) butter, melted, plus extra for buttering pan
• 8 oz Mill St. Vanilla Porter
• 2 cups sugar
• 8 oz (250 g) bittersweet chocolate, chopped
• 16 oz (500 g) unsweetened chocolate, chopped
• 10 eggs
• 4 egg yolks
• 3/4 cup sugar
• 1/2 tsp salt
• 8 oz beer
• 1 pint (475 mL) whipping cream
• Make recipe the day before you need it.
• Whisk the yolks and sugar together till thick and creamy. Add salt, beer and cream.
• Freeze as per instructions for ice cream machine, or place into a sealed plastic container in the freezer.
• Stir after 2 hours and again every time you think to, until frozen solid.
• Makes 3 to 4 cups (750 mL to 1 L)

Preparation

Step 1

Butter and line an 8-inch (20-cm) round cake pan, or a 10-inch (25-cm) loaf pan, with tin foil, ensuring that there are no holes

Preheat oven to 350°F

Carefully bring to a boil the porter and sugar. Allow to reduce slightly to a syrup.

Place chopped chocolate in a bowl and set aside.

Melt butter in a pot over low heat, then add melted butter to bowl of chopped chocolate.

Whip the eggs until fluffy.

Fold the hot porter-and-sugar syrup into the bowl of chocolate and butter; then fold in the eggs until smooth and combined.

Pour into prepared pan and place in a bain-marie in the oven for 50 minutes to 1 hour—remove when the surface begins to crack and seems firm to touch. Take care not to overcook the cake.

Allow to cool to room temperature before serving.

Serves 10 to 12